Ingredients
The following ingredients have 4 Servings
- 1 cup carrots, diced
- 1 cup medium onion, diced
- 1 cup heavy cream or whole milk
- 5 cups chicken broth
- 8 tablespoons butter
- 6 tablespoons flour
- 1/2 teaspoon cayenne pepper or Old Bay seasoning
- 1.5 tablespoons Worcestershire sauce
- 1.5 tablespoons fresh lemon juice
- 1/2 cup cooking sherry
- 12 ounces Alaskan King crabmeat, chopped
Instruction
- Sauté the carrots and the onion in 2 tablespoons of butter in a large heavy pot or Dutch oven on medium heat until soft. Set aside. Next, create a white roux mixing together the remaining flour and butter until cooked through and browned being careful not to burn.
- Slowly pour in the chicken broth whisking consistently until smooth. Add the onions and carrots and simmer for 10 minutes. Add in the remaining ingredients including the crab meat and simmer for an additional 10 to 15 minutes. Garnish with fresh black pepper or white pepper and dried parsley. Store the leftovers in an airtight container.
